Eggplant Parmesan Lasagna

Recipe from Rachael Ray, My Version

Ingredients:
2-1/2 tablespoons EVOO
3-4 small eggplants, cut lengthwise
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
9 lasagna noodles
16 ounce ricotta cheese
1 large egg
1/4 cup plus 2 tablespoons parmesan cheese
8 ounces shredded part skim mozzarella cheese

Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
2. Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 20 minutes. Season with salt and pepper.
3. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
4. Combine ricotta cheese, with the egg, and 1/4 cup parmesan, season with salt and pepper.
5. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 3 noodles side by side over the sauce. Layer half of the cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 3 more noodles. Layer with the remaining cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 3 noodles. Spread the remaining tomato sauce on top.
6. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Update: The leftovers are delicious!!!